Servings: 4 to 5 servings
Burmese Fried Rice
This Burmese fried rice is a quick vegan dish that's filled with shallots, peas, and a touch of turmeric. Recipe heavily adapted from Burma: Rivers of Flavor
Ingredients
- 2 tablespoons peanut oil, or any vegetable oil
- 1/2 to 3/4 teaspoon ground turmeric
- 1/2 cup thinly sliced shallots, a fairly large bulb
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 4 cups cooked, cold rice (I used brown rice)
- 1 cup fresh or frozen peas
- 1 teaspoon salt, add more if necessary
- 2 scallions, sliced
Optional Toppings
- chopped cilantro
- red pepper flakes
Instructions
- Heat peanut oil in a wok or skillet over medium-high heat. Add turmeric and let it dissolve in oil. Add shallots and cook for about 3 minutes, until they turn translucent. Be sure to stir the shallots frequently. Add garlic and ginger and cook for 30 seconds.
- Add rice and stir. Use the back of your spatula to break up any big clumps of rice. Add peas, salt, and sliced scallions. Continue cooking until rice has heated through, about a few minutes.
- Top rice with chopped cilantro and red pepper flakes, if desired. Serve with your favorite vegetables and protein.
Notes
If you cook rice or grains a lot, consider getting a rice cooker. I love this Instant Pot because it cooks rice in just 12 minutes! It also works as a slow cooker and pressure cooker.
NUTRITION INFORMATION: Yields 4 servings. Amount per serving: Calories: 326, Total Fat 7.4g, Saturated Fat: 1.3g, Sodium: 591mg, Cholesterol: 0mg, Total Carbohydrate: 57g, Dietary Fiber: 3g, Sugar: 2.4g, Protein 7g
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!